Thanksgiving sampler

November 21, 2007

Freedom New Mexico

Carving tips

David “Hank” Hankins says he has been cooking for 50 years.

“If the turkey isn’t as tender as this,” David Hankins said, waving his hand over a glistening 20 pound mesquite smoked turkey. “I would carve around the legs and separate the two breasts. But we cook ours so tender, I can tear the legs off.”

Hankins is working at Baxter-Curren Senior Center to prepare for their Thanksgiving dinner Tuesday night. His wife, Brenda Hankins, is the program coordinator at the center.

“He starts on the breasts and just slices it down. You have to have a good knife, even if you don’t have an electric knife. His knives at home are razor sharp.”

Hankins’ renowned turkeys take 18 hours to cook, five of those hours spent in a smoker.

“All I can tell you is, you develop it over the years.”

Lively leftovers

Potato cakes: Combine 4 cups mashed potatoes with a minced onion and a well-beaten egg. Pat into 3-inch cakes and pan-fry over medium, 5 minutes on each side.